Blueberry Corn Muffins

Name: Blueberry Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1/4 cup butter, softened; 1/4 cup sugar; 1/4 cup packed brown sugar; 1 egg; 1 cup all-purpose flour; 1/2 cup cornmeal; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/2 cup 2% milk; 1 cup fresh or frozen blueberries

There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. —Genevieve Fairchild, Chester, Iowa

Ingredients

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup 2% milk
1 cup fresh or frozen blueberries

Directions

In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter.
Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 each: 146 calories, 5g fat (3g saturated fat), 29mg cholesterol, 141mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Reviews

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Average Rating:

Womer

Jun 6, 2013

We like eating a sweet cornbread with chili, so I follow this recipe but leave out the berries. As a dessert muffin, I bake as is. Delicious.
leepam

Aug 4, 2011

We made these for dinner - excellent. The best blueberry muffin I have ever had. The muffins turned out very moist and delicious. The recipe says 12 servings but there were only 3 remaining after dinner for my family of four!!! This one is a keeper!!!